Streams

Dan Barber

Chef and co-owner of Blue Hill and Blue Hill at Stone Barns

Dan Barber is a chef and co-owner of restaurants Blue Hill (Manhattan), Blue Hill at Stone Barn. He has been trained at the French Culinary Institute and graduated from Tufts University with a B.A. in English. Barber has written on many food and agricultural policies in the New York Times, Gourmet, Saveur, The Nation and Food & Wine. His restaurants promote efforts to forward local cuisine. Seasonal produce is grown and raised, and then grilled over local wood fuel from the nearby forests.

He has also given talks at the TED Conference. He has also been appointed by President Obama to serve on the President’s Council on Fitness, Sports and Nutrition. He also serves on the Advisory Board to the Harvard Medical School for Health and the Global Environment. In 2002, Barber was named one of the Best New Chefs by Food & Wine Magazine.

He has also received the 2006 Best Chef: New York City and 2009 Top Chef: Outstanding chef and top chef in America from the James Beard Foundation. In addition to his monumental success in 2009, Time Magazine awarded Barber with one of the world’s most influential people in their annual Time 100. The Blue Hill has been recognized as one of US’s Top 40 Restaurants by GAYOT.com.

Friday, December 10, 2010

Christine Quinn, City Council Speaker, and Dan Barber, executive chef and owner of Blue Hill and Blue Hill at Stone Barns, talk about “Food Works,” a comprehensive plan unveiled by Speaker Quinn last month that calls for a more sustainable food system—a ground-to-garbage approach unprecedented in the history of New York City. The proposals focus on combating hunger and obesity, preserving regional farming and local food manufacturing, and decreasing waste and energy use.

Wednesday, September 08, 2010

From Bach’s Coffee Cantata to Leonard Bernstein's song "Plum Pudding," food and classical music have long intersected. Today, the Mirror Visions Ensemble join us to preview Richard Pearson Thomas's “know thy farmer,” a new cantata based on menus from chef Dan Barber 's Blue Hill restaurant.

Wednesday, August 19, 2009

August is typically the month where tomato enthusiasts can count on an abundance of their beloved juicy, red gems. This year, however, a "late blight" is devastating tomato crops across the Northeast. Farmers and consumers alike are mourning a scarcity of summer’s favorite fruit. For a look at what’s behind this year’s blight and what to substitute for tomatoes in the kitchen, we are joined by Dan Barber. He is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns. We are also joined by our friend and tomato-lover Melissa Clark. She’s a food writer for the New York Times, and brought a "BLP" (that's bacon, lettuce, and plum) sandwich to share with us. (Check out the recipe for the BLP at the New York Times.)

Dan Barber Newsfeed

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